After Thanksgiving Turkey and Noodles |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A healthy dinner using leftover turkey and broth. Very nice with Kittencal's Coleslaw # 144435. I used the turkey removed from the carcass after cooking it all night in the crockpot with water to make broth. I also took off any fat from the broth before adding to the dish. Ingredients:
4 cups uncooked whole wheat noodles |
1 cup chopped onion |
1 cup chopped celery |
1 cup chopped carrot |
1 tablespoon olive oil or 1 tablespoon canola oil |
1 -2 teaspoon herbes de provence |
2 cups cut-up cooked turkey (both white and dark meat) |
1 cup turkey broth |
3/4 cup frozen baby peas |
1 (10 3/4 ounce) can campbell's healthy request cream of mushroom soup |
salt and pepper |
Directions:
1. Cook the noodles according to directions and drain well. Saute' the vegetables in the oil until tender.
2. Add the turkey and the seasonings and mix to heat all ingredients through.
3. Add the broth and let simmer for 2 to 3 minutes.
4. Add the Mushroom Soup and mix well, add more
5. seasoning if desired.
6. Combine the noodles with the turkey mixture and heat through.
7. Serve with a salad and enjoy!
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